Junior Chef Stars

The Premier Cooking School for Kids and Teens Main menu

Home / Recipes / Korean Braised Tofu (Dobu Jorim) with Japchae (Week of 3/13)

Korean Braised Tofu (Dobu Jorim) with Japchae (Week of 3/13)

Print Recipe
 Korean Braised Tofu (Dubu Jorim) with Japchae
*Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.*
Course Main Dish
Cuisine Korean
Prep Time 20 minutes
Cook Time 30 minutes
Servings
4 servings
Ingredients
For the Tofu
  • 1 tablespoon vegetable oil
  • 1 package extra firm tofu
  • 3 cloves garlic minced
  • 1/2 onion diced
  • 2 green onions divided, chopped
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon Toasted sesame seeds for garnish
Sauce
  • 4 tablespoons soy sauce
  • 1 tablespoon mirin
  • 1/2 tablespoon sugar
  • 1/2 cup water
Japchae
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon gochujang
  • 1 clove garlic minced
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon Salt
  • 8-10 Button Mushrooms sliced
  • 4 cups packed baby spinach
  • 1 tablespoon vegetable oil
  • 1/2 red onion thinly sliced
  • 1 carrot peeled and julienned
  • 1 green onion thinly sliced, plus more for garnish
For the noodles
  • 10 ounces glass noodles
  • 1 tablespoon sesame oil
  • 2 teaspoons honey
  • 1 tablespoon soy sauce
  • Toasted sesame seeds for garnish
Course Main Dish
Cuisine Korean
Prep Time 20 minutes
Cook Time 30 minutes
Servings
4 servings
Ingredients
For the Tofu
  • 1 tablespoon vegetable oil
  • 1 package extra firm tofu
  • 3 cloves garlic minced
  • 1/2 onion diced
  • 2 green onions divided, chopped
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon Toasted sesame seeds for garnish
Sauce
  • 4 tablespoons soy sauce
  • 1 tablespoon mirin
  • 1/2 tablespoon sugar
  • 1/2 cup water
Japchae
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon gochujang
  • 1 clove garlic minced
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon Salt
  • 8-10 Button Mushrooms sliced
  • 4 cups packed baby spinach
  • 1 tablespoon vegetable oil
  • 1/2 red onion thinly sliced
  • 1 carrot peeled and julienned
  • 1 green onion thinly sliced, plus more for garnish
For the noodles
  • 10 ounces glass noodles
  • 1 tablespoon sesame oil
  • 2 teaspoons honey
  • 1 tablespoon soy sauce
  • Toasted sesame seeds for garnish
Instructions
To Make the Tofu
  1. Slice tofu in half then into 1/4-inch-thick pieces and pat dry to remove excess moisture. Lightly season with salt and pepper and set aside.
  2. Combine the sauce ingredients in a bowl. Add garlic, onion, white parts of green onion, and mix to combine.
  3. Heat oil in a large skillet over medium heat. Carefully add the tofu pieces and fry both sides until golden brown, for about 1-2 minutes on each side.
  4. Pour the sauce mixture over the tofu. Reduce the heat to low, cover, and cook for about 5 minutes. Remove the cover and cook for about 2-3 minutes until the sauce is reduced.
  5. Finish with sesame oil, toasted sesame seeds, and reserved green onion and serve with a bowl of noodles. Enjoy!
To Make the Japchae
  1. Cook the vegetables: In a medium bowl, whisk together soy sauce, sesame oil, gochujang, garlic, and a few grinds of black pepper. Bring a large pot of salted water to a boil. Add mushrooms and blanch for 2 minutes. Remove with a slotted spoon, pat dry with paper towels, and add to bowl with gochujang mixture.
  2. To the pot of boiling water, add spinach and blanch for 15 seconds. Remove with tongs to a strainer and rinse under cold water to stop cooking. With your hands, squeeze out excess water and add to bowl with gochujang mixture. Toss to combine.
  3. Cook remaining vegetables: Return skillet to medium-high heat and heat oil. Add red onion, carrot, green onion, and a pinch of salt. Cook until just beginning to soften, about 4 minutes. Let cool slightly, then transfer to bowl with gochujang mixture. Toss to combine.
  4. Bring pot of water back to a boil. Add noodles and cook until soft and chewy but not mushy, stirring occasionally, 5 to 6 minutes. Drain.
  5. In a large bowl, toss noodles with sesame oil, honey, and soy sauce. Let cool slightly, then add in all vegetables and tofu, tossing gently to combine.
  6. Garnish with sesame seeds and more green onion before serving.